This is another photo taken while we were living in China. But, don’t let that fool you into thinking these biscuits aren’t important. For one reason or another the photos were buried in my computer but I never stopped making this recipe. We have these several times a month, in fact we just had them last night! These are my absolute, last minute, what to have with dinner, go-tos.

Of course, I don’t always make the jalapeno variation of this recipe. The versatility of this recipe is one of the things I love. Sometimes I use white cheddar, sometimes I use chives instead of jalapenos, sometimes I skip the chives and jalapenos, I’ve even swapped a quarter cup of flour for corn meal and made a sort of corn biscuit. No matter how I prepare them, these biscuits always turn out flavorful, light, fluffy, and delicious. Oh, and they’re easy!

In a glass mixing bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and cayenne pepper. Add the cold butter and use pastry blender or a fork and knife to cut the butter into the flour, until flour and butter make pea size clumps. Mix in the cheddar. Stir in the buttermilk and jalapenos and mix just until incorporated.

Hi! I’m Jessica. I love cooking, baking, eating, and talking about food. My goal is to make cooking and baking, even from scratch, seem approachable. If I can give just one person the boost they need to try something new in the kitchen, I’ll be happy.